It looks like Mum must have chopped this recipe off the back of a packet of Sunbeam raisins. It’s not a particularly unusual recipe but the combination of chocolate and raisins always works – the cinnamon is an extra touch.
I know tinned pineapple isn’t very popular these days, but back in the 70s it seemed to appear in lots of sweet and savoury dishes. In going through Mum’s collection I’ve discarded many of them as I just don’t think anyone would want to make them now. This one seemed to be a bit of an exception mainly, I think, as the berries add a tartness into the mix and that would counteract some of the sweetness of the pineapple, which in my opinion is the main problem with with tinned pineapple. (The biro underlining is Mum’s so she must have thought it would taste OK.)
Swiss Chocolate Roll is probably the best known chocolate roll. This is just a bit of a step up from that with brandy soaked black cherries adding a bit of a kick. Possibly not one for the children……………
I can’t decide if these are pancakes or patties as there doesn’t seem enough flour in them to make them pancakes. Don’t really think it matters though as it still a great way to eat vegetables.
For some reason I always think of pot roasts as being American, but this recipe published in the 70s by the Australian Meat Board would seem to disprove that idea. I’ve never made a pot roast and since I found this recipe I’ve meaning to buy a piece of beef to give it a go. It’s just one of the many ‘treasures’ that Mum’s recipe drawer has uncovered and which I’m yet to cook.
Instead of the usual biscuit base this cheesecake has a cake mixture on the bottom and then another layer in between the cheese filling. Quite different, but simple to make.
Golden syrup dumplings have always been a family favourite, served up with a dollop cream or ice cream they’re delicious. This is the first time though I’ve seen a recipe for raspberry dumplings. Despite the name on the recipe I’m not sure they’re native to Canada!! Of course, you can use fresh raspberries, just gently cook them with some sugar, water and butter, drain them and reserve the juice to mix with the golden syrup.
I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.
Here’s another Plum Pudding recipe for you. It’s an old CWA one published by the Herald Sun in the 70s. Back then Mum didn’t serve custard with the Christmas Pudding she would make a sweet white sauce and would whip some cream. Every family differs though, my son-in-law’s family in WA always have Brandy Sauce or Hard Sauce as it’s called below. I’ve never tried the Fluffy Cream Sauce, but I think it would be pretty good too.
I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now. That’s great, but I don’t like the way its wrapped in netting. I find that it sticks to the crackling and is hard to get off. Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea. I’ve included the apple sauce recipe although it’s not like Mum’s version. She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.
Beb's Recipe Drawer 